I created these pumpkin-flavored pancakes with two kinds of flour and a blend of spices. Serve them for brunch as a hearty eye-opener or for a change-of-pace dinner.
—VICKI FLODEN STORY CITY, IA
START TO FINISH: 20 MIN. • MAKES: 6 SERVINGS
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 cups fat-free milk
1/2 cup canned pumpkin
1 egg white, lightly beaten
2 tablespoons canola oil
1. In a large bowl, combine the first eight ingredients. In a small bowl, combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened.
2. Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.
PER SERVING 2 pancakes equals 240 cal., 5 g fat (1 g sat. fat), 1 mg chol., 375 mg sodium, 41 g carb., 3 g fiber, 8 g pro. Diabetic Exchanges: 2 1/2 starch, 1 fat.